Thursday, November 27, 2008

Thanksgiving: Turkey/Bacon Chowder

While Pyromaniac Phil might have his evangelical-blogworld-famous Thanksgiving Pizza, and while it may very well be a most delightful pizza (it sure looks good), I have my Turkey-Bacon Chowder. I've been making it for a few years now, and it's a hit every time. I've posted the recipe before, but I'll repost today so you have at least one more idea on what in the world to do with that left-over turkey. I'm not a big chowder fan, but this is SO good, it might even become an annual family tradition in your house. I made it yesterday and served with a great parmesan/herbed crispy bread. Enjoy:

Turkey/Bacon Chowder
The perfect solution for holiday turkey leftovers

3 10.5 oz cans condensed chicken broth
2 c. Water
½ c. chopped green onions
½ c. uncooked rice
8 slices bacon
½ c. margarine
¾ c. flour
½ t. salt
¼ t. poultry seasoning
¼ t. black pepper
2 c. half & half cream
1 ½ c. cooked & diced turkey meat

In a large pot over medium heat, combine broth, water, green onions and rice. Bring to a boil then reduce heat and simmer (covered) for about 35 minutes. In a large skillet cook the bacon, allow to cool then crumble & set aside.

When the rice is tender melt the margarine in a medium saucepan over med-low heat. Stir in flour salt, poultry seasoning and pepper. Cook and stir until smooth and bubbly. Stir in half & half cream and cooked until thickened – about 2 minutes.

Stir cream mixture into rice mixture, add turkey and bacon, heath through and serve.

(To prepare ahead of time, follow all the steps but then turn it off after combining all ingredients. Re-heat later and add a little water if it's too thick.)

Great with warmed, crusty bread and green salad.

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